Death By Chocolate Mini Cheesecakes Recipe

If you’re a chocolate lover (and honestly, who isn’t?), I’ve got a treat for you that’s downright irresistible. The Death By Chocolate Mini Cheesecakes Recipe I’m about to share isn’t just your average dessert — it’s an explosion of rich, creamy chocolate goodness packed into adorable little bites. I absolutely love how these mini cheesecakes come together with layers of smooth cream cheese, dark chocolate, and a crunchy Oreo base. Trust me, whether you’re making these for a party or a cozy night in, your family and friends will be begging for more.

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Ingredients You’ll Need

The balance in this Death By Chocolate Mini Cheesecakes Recipe really comes down to choosing high-quality chocolate and making sure your cream cheese is at room temperature – it mixes so much smoother that way. I also find using Oreos for the crust makes it perfectly chocolatey and crunchy without any fuss.

• Oreo cookie crumbs: I like using classic Oreos for that rich cookie crunch in the crust; you can’t beat it.
• Granulated sugar: Just enough to sweeten the crust without overpowering the chocolate.
• Butter: Melted and mixed into the crumbs to bind them nicely – salted or unsalted works depending on your preference.
• Cream cheese: Room temperature is key here for the smoothest filling.
• Sweetened condensed milk: Adds sweetness and creaminess without having to add more sugar.
• Vanilla: A splash really lifts the flavors and complements the chocolate.
• Egg: It helps set the cheesecake just right.
• Dark chocolate: Melted and cooled—you’ll get intense chocolate flavor that’s both bitter and sweet.
• Mini chocolate chips: For texture and extra bursts of chocolate in every bite.
• Heavy whipping cream: Divided use here – one part in the filling, and the rest for the ganache topping.
• Dark chocolate (for ganache): Chopped finely for that glossy, silky finish.
• White chocolate (for garnish): Chopped and drizzled over for a pretty contrast and sweet touch.

Variations

I love how adaptable this Death By Chocolate Mini Cheesecakes Recipe is — you can easily customize it to suit what you have on hand or your dietary preferences. Play around and make it your own!

• Use Milk Chocolate: I swapped dark chocolate for milk once and noticed a sweeter, creamier taste that my kids gobbled up.
• Nutty Twist: Adding chopped toasted pecans or hazelnuts into the crust adds a delightful crunch and depth.
• Dairy-Free Version: Try plant-based cream cheese and coconut cream instead of heavy cream for a vegan-friendly option.
• Seasonal Flavors: Mix in a hint of peppermint extract for a festive winter dessert or a pinch of chili powder for a subtle spicy kick!

How to Make Death By Chocolate Mini Cheesecakes Recipe

Step 1: Prep Your Crust

Start by crushing the Oreo cookies into fine crumbs (about 1 1/4 cups). You can do this in a food processor or by tossing them into a zip-top bag and crushing with a rolling pin—whatever works best for you! Mix the crumbs with the sugar, then stir in the melted butter until it looks like damp sand. Press this mixture firmly into the bottoms of a greased mini muffin tin or small cheesecake cups. I like to use the back of a teaspoon to really pack it in tight, which helps keep the crust from crumbling when you take them out later.

Step 2: Make the Chocolate Cheesecake Filling

Now for the best part! Beat the cream cheese until it’s super smooth and creamy—no lumps here, trust me. Gradually add the sweetened condensed milk and vanilla, then mix in the egg just until combined. Next, fold in the melted dark chocolate and mini chocolate chips. I always let my melted chocolate cool a bit before adding so it doesn’t scramble the eggs. Finally, gently fold in half of the heavy cream to keep it luscious and smooth.

Step 3: Bake & Chill

Spoon the filling evenly over the Oreo crust in each mini cup. Bake at 325°F (160°C) for about 14-16 minutes. The edges will be set, but the centers should still jiggle just slightly—that’s perfect! Let them cool to room temperature before chilling them in the fridge for at least 3-4 hours. I like to make these the night before; the resting time really helps the flavors meld and the texture perfect.

Step 4: Prepare the Chocolate Ganache & Garnish

To finish, heat the remaining heavy cream until just simmering and pour it over the chopped dark chocolate for the ganache. Stir until silky smooth, then let it cool slightly before spooning over each mini cheesecake. Finally, melt the white chocolate and drizzle it prettily on top—this adds a lovely contrast and a little extra sweetness. I like to use a fork or a piping bag with a tiny tip for the drizzle. Pop them back into the fridge for a bit so everything sets themselves.

How to Serve Death By Chocolate Mini Cheesecakes Recipe

Garnishes

I usually keep things simple with these mini cheesecakes. A sprinkle of cocoa powder or some extra mini chocolate chips looks great. Occasionally, I add a few fresh raspberries or a mint leaf for a pop of color and freshness—it pairs beautifully with the dark chocolate.

Side Dishes

These mini cheesecakes are rich, so I like to serve them alongside something light like a fresh berry salad or a dollop of whipped cream flavored with a touch of espresso powder. It balances the chocolate and refreshes your palate between bites.

Creative Ways to Present

When I’ve brought these to parties, I’ve served them on tiered dessert stands with little flags labeled “Death By Chocolate.” It really elevates the look! Another favorite is placing each mini cheesecake in decorative cupcake liners or clear mini cups—super cute and perfect for grab-and-go serving.

Make Ahead and Storage

Storing Leftovers

These mini cheesecakes keep beautifully in the fridge for up to 4 days. I store them in an airtight container to prevent them from drying out or absorbing any fridge smells. Just be sure to keep them chilled until you’re ready to serve.

Freezing

I’ve frozen these before for up to two months with great results. Place them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer-safe container or bag. When ready to enjoy, thaw in the fridge overnight to keep the texture creamy and smooth.

Reheating

Because these are cheesecake, I recommend serving cold or at room temperature—no reheating needed. If you want to take the chill off, leave them out for about 15-20 minutes before serving. That way, they soften up just enough for a melt-in-your-mouth experience.

FAQs

Final Thoughts

Honestly, this Death By Chocolate Mini Cheesecakes Recipe is one of my all-time favorites to whip up when I want something special that feels indulgent but also perfectly portioned. I’ve been making these for years, and every time, the rich chocolate layers and creamy texture win everyone over. I hope you give this a try—you’ll love sharing these little bites of chocolate heaven with your friends and family as much as I do. Happy baking!

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